Citation
Chuah E.C., . and Che Rahani Zakaria, . Factors that influence the quality of meat. pp. 83-89. ISSN 0127-4171
Abstract
The quality of meat was highly influenced by the ante and post-mortem treatment. It was generally related to distinctive traits that consumers looked for and these included both the physical appearance as well as the eating quality. This paper discussed the various factors such as colour tenderness marbling flavour and juiciness that influence the quality of meat
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Abstract
The quality of meat was highly influenced by the ante and post-mortem treatment. It was generally related to distinctive traits that consumers looked for and these included both the physical appearance as well as the eating quality. This paper discussed the various factors such as colour tenderness marbling flavour and juiciness that influence the quality of meat
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Ill. |
| AGROVOC Term: | CARNE |
| AGROVOC Term: | CALIDAD |
| AGROVOC Term: | COLOR |
| AGROVOC Term: | AROMA/ PH |
| AGROVOC Term: | EVALUACION |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/19406 |
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